Coconut cake was a big deal in my family. Any celebration (birthday, reunion, etc.) seemed suitable for serving a coconut cake. Usually the kind of delicious cake with excessive amounts of butter and processed sugar. Sorry to disappoint, but this is not that kind of cake.

This little cake is more an ode to the memory of coconut cakes I used to enjoy. Faintly coconut with a hint of almond, accepting the gluten intolerance of today. Contains no butter, so this is dairy-free, and includes a vegan substitute for eggs. Light on the sugar, it is still enjoyable. And enough. I did not want excessive amounts of ingredients, so it is simpler than most cakes.

I offered my mother a piece to try. She was my taste tester. She liked it, and actually fancied the slice I offered the next day. Having sat in the fridge overnight, flavors blossomed into a tastier slice of cake.

This cake is not a gaudy, sweet confection. It is simple and less guilty, so feel free to enjoy a piece for snack.

Notes: 1. How you use the coconut cream from the can is important. Do not add any of the coconut milk/water with the firm, white portion or else the frosting will have too much liquid. Also, if you live in warmer climates, feel free to put unopened coconut can of milk/cream in refrigerator day prior so the coconut cream is firm. (In warmer temperatures, coconut cream turns to milk.) I always put my coconut cream cans in the fridge whenever summertime starts. 2. If you enjoy a sweeter cake, feel free to add another tablespoon of maple syrup to cake ingredients. 3. Make sure you let cake layers cool prior to adding frosting, or frosting will melt. 4. Feel free to add coconut flakes on top of cake for decoration prior to serving. 5. Vegan substitute for eggs is a flaxseed egg: one egg equals one tablespoon of ground flaxseed plus three tablespoons of water (1 egg= 1 T. ground flaxseed+ 3 T. water).

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